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Cappuccino Cheesecake With Pecan Caramel

This Cappuccino Cheesecake With Pecan Caramel is is velvety cheesecake has hints of your favorite coffee beverage and is topped with a nutty caramel sauce and a rich chocolate ganache.

PREP. TIME

Total Time

Prep: 1 h 20 min

Cook time: 1h 30 min

Yield:
1 x 9-inch cake

INGREDIENTS

Graham Cracker Crust

  • 1 3/4 cup (7 oz) vanilla or chocolate graham crackers

  • 5 tablespoons melted butter

  • 1 tablespoon Extra Fine Granulated Sugar

    •  

    Pecan Caramel Sauce

  • 2/3 cup well-packed Dark Brown Sugar
  • 1 cup heavy cream
  • 5 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract

    •  

    Cappuccino Cheesecake

  • 1 tablespoon + 2 teaspoons instant coffee
  • 2 tablespoon coffee or orange liquor
  • 3 (8 oz) packages cream cheese, room temperature
  • 1 cup Extra Fine Granulated Sugar
  • 4 large eggs
  • 1 (16 oz) container sour cream
  • 1 tablespoon vanilla extract
  • 1 cup pecan halves
  • Chocolate ganache or sauce, optional

    1. To make crust: Crush graham crackers in a food processor or with a rolling pin to obtain 1 3/4 cups.  Add melted butter and sugar and combine well. Press onto the bottom of a 9-inch diameter springform pan and place in oven for 10 minutes. Remove from oven and reduce oven temperature to 325°F.  
    2. Place springform pan on three layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water can penetrate through foil. Place in a roasting pan and set aside.  
    3. To make pecan caramel sauce: In a small saucepan, combine brown sugar, heavy cream, butter, and salt. Bring to a boil and once boiling stir for 3-4 minutes or until caramel has slightly thickened. Add vanilla. To verify thickening, drop some on a plate and once cooled it should be the consistency of ketchup. You can always re-boil or add some heavy cream to adjust. Set aside.  
    4. To make cheesecake: In a very small cup combine instant coffee and liquor and set aside.  
    5. Blend cream cheese and sugar on lowest speed, alternately mix by using a handheld spatula until no lumps remain. Scrape bowl well. Add one egg at a time waiting for previously added egg to be fully incorporated and mixture shows no lumps. Scrape bowl and beater between additions. Add sour cream, coffee mixture, and vanilla.  
    6. Scrape about 1/3 of cheese mixture into pan. Spoon about 1/4 of caramel onto cheese mixture in uneven swirls.  
    7. Cover with another 1/3 of cheese mixture and about 1/4 of caramel. Cover with remaining cheese mixture. The leftover caramel will be used after cheesecake is baked and cooled. Store caramel in refrigerator.  
    8. Pour about 1-inch of water into roasting pan and place in oven.  
    9. Bake until center of cheesecake no longer trembles when tapping sides of pan (about 90 minutes) but it could take up to 2 hours depending on temperature of cheesecake batter.  
    10. Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.  
    11. Run a sharp knife around edge and bottom of cheesecake and place on a serving platter.  
    12. Reheat leftover caramel until fluid but not hot; add pecans. Spoon over cheesecake.  
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    DIRECTIONS

    1. Preheat oven to 310°F (extraordinarily low temperature is correct).

    2. Butter and flour 3, 8 or 9-inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is highly recommended for easy removal of cake.)
    3. Sift together flour, cocoa powder, baking soda, and sugar. Set aside.

    4. In a bowl large enough to hold all ingredients whisk eggs and buttermilk until well combined. Add oil, vanilla, and salt. Whisk smooth.
    5. Meanwhile heat water until hot.

    6. Add dry ingredients to buttermilk/egg mixture and whisk smooth. Add hot water in 3 increments, while whisking batter smooth in between additions.

    7. Divide batter evenly into pans and place in oven. Bake for 40-45 minutes (about 7 minutes less if using 9-inch pans) until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes out clean.

    8. After 5 minutes turn upside down on plastic food lined surface and allow to cool completely (about 1 hour). It is best to keep parchment on cakes.

    9. Meanwhile prepare peanut frosting. In a bowl large enough to hold all ingredients mix butter until creamy. Add peanut butter and vanilla. Mix well.

    10. If powdered sugar is lumpy, sift it first before gradually adding it to above.

    11. Place a cake layer on a serving platter and then remove parchment. (Leaving parchment on cake while transferring will prevent tender cake from breaking.)

    12. Remove parchment and spread 1/4 of frosting onto cooled cake layer. Sprinkle with 1/4 cup peanuts.

    13. Cover with a second cake layer and remove parchment. Repeat with 1/4 of frosting and scatter with 1/4 cup peanuts.

    14. Cover with remaining cake layer and remove parchment. 

    15. Frost cake sides and surface retaining a small amount for decorating surface.
    16. Chop remaining peanuts in small pieces and press them on sides of cake.
    17. Place cake in refrigerator until well chilled before covering with ganache. Applying warm ganache on a room temperature cake can partially melt frosting.

    18. Prepare ganache and spread on surface and allow to drip on sides.
    19. Decorate surface with remaining frosting and peanuts.

    20. Serve at room temperature.

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